How Do You Make Creme Patissiere (Pastry Cream)?
Creme Patissiere is the luscious French pastry cream that you have enjoyed in fruit tarts, cream puffs, and other delightful desserts. Many well-known French desserts are made using it, or it can even be enjoyed by itself with a simple topping of fresh berries. Creme Patissiere is easy to make and will be your go-to recipe when you want something quick but impressive to serve your guests. Use a heavy-bottomed 2 or 3 quart stainless steel pan. Place the eggs yolks in the pan and, using a wire whisk, gradually beat in the sugar. Continue mixing for a minute or two until the mixture forms a ribbon (when you pick up the whisk the mixture is thick enough to form a ribbon and doesn’t just drip). Whisk in the flour, then whisk in the hot milk in a thin stream. Begin adding the milk SLOWLY so the heat from the milk does not curdle the eggs. Put the pan on low to moderate heat and stir slowly but continuously with the whisk, making sure you go all over the bottom and sides of the pan. Use the w
